Nourishing Millet Lentil Soup

Prep time:
5 mins
Total time:
30 mins


1 cup millet ( washed and soaked )

1/2 cup Red lentil ( Massor dal) (washed and soaked )

Bunch of Inoki mushrooms or shitake

1 carrot ( peeled and sliced)

1 red onion ( sliced)

1/2 cup tomato puree

2 tablespoon olive oil

1/2 piece of fresh ginger ( grated)

2 teaspoon freedom spice blend

1 teaspoon turmeric powder

1 tablespoon lemon juice

Salt and pepper to taste

6 cups water

coriander leaves for garnish

2 teaspoon hemp seeds

1 tablespoon coconut cream

1 tablespoon avocado oil

Lentil Soup

I have been experimenting with lots of recipes around millet as I mentioned before this grain is very underrated as there are not many recipes out there which are both healthy and delicious. This millet soup is full of flavors and many nutrients. I love making such recipes on regular basis but to be honest using my blends around these recipes is lot more fun than before ! As I now don’t have to add too many seeds or herbs to create a flavor. One blend makes all the difference. Personally I don’t like spicy food so I always try my best to create layers of flavors adding my blends which not only enhances the flavors but at the same time does not disturb the taste coming from other ingredients added. Hope you all enjoy this delicious and healthy meal. Perfect for any day ! Gluten- free, Vegetarian and Vegan ! Do share your feedback and images on my Instagram #cookwithmon


Wash millet, red lentil soak and keep aside

On a low medium heat, in a large deep non stick pan, add half of your olive oil, then add enoki mushrooms stir fry it with some salt, 1/2 teaspoon of freedom spice blend , cook for 5minutes until mushrooms goes brown in color . Once done transfer it to a plate

In the same pan add remaining olive oil, add sliced onions, sauté for 1- 2 minutes then add tomato puree

Stir well then add turmeric powder, freedom spice blend, grated ginger, lemon juice , slat and pepper to taste  cook further for 1-2 minutes

Add  drained lentils, millet and carrots

Add 6 cups of water, give a good mix and let it come to boil, then simmer and cook further for 20 -25 minutes until it gets thicker in consistency you can choose to put the lid on top but I cook without the lid

Once done add some coriander leaves, transfer into a serving bowl, drizzle avocado oil, sprinkle hemp seeds and serve it with enoki mushrooms and enjoy


  • In this recipe you can choose to add kumara , potatoes, broccoli, peas , eggplants
  • I love to use Groove avocado oil ( lemon and pepper) Flavor
  • Adding handful spinach in the end makes this meal more nourishing
  • I used fresh tomato (grated no skin)
  • I always use Himalayan pink salt in my recipes
  • You can choose to add more water if you want this soup to be runny but I love thicker consistency
  • You can add shredded chicken to this recipe
  • This soup can be stored in fridge for 2- 3 days